Edible fungi

ABSTRACT

An aqueous formulation comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient maybe combined with other ingredients to produce a wide range of foodstuffs or food ingredients including desserts (e.g. yoghurt), reconstitutable drinks or soup and extruded foodstuffs (e.g. savoury snack foods). Foodstuffs prepared may have medical applications (e.g. for treatment of joint mobility disorders, reducing fat uptake, lowering cholesterol, immune function stimulation, use on a pre-biotic and/or for affecting satiety).

[0001] This invention relates to edible fungi and provides a method ofpreparing edible fungi for use in foodstuffs, formulations of ediblefungi, dry particles comprising edible fungi, uses and methodsassociated with the aforesaid, foodstuffs per se and foodstuffs, methodsand uses of edible fungi in the promotion of good health.

[0002] It is known, for example from WO 00/15045 (DSM), WO96/21362(Zeneca) and WO95/23843 (Zeneca) to use edible filamentous fungi asmeat-substitutes, for example in the preparation of burgers andsausages. In such uses, filaments of the fungi are bound together, forexample with egg albumin, and are texturised so that the productresembles muscle fibres and therefore has a meat-like appearance andtexture. Meat substitutes of the type described have been widelycommercially available for many years under the trade mark QUORN.

[0003] The present invention, in one aspect, is based on the discoverythat edible fungi can be arranged to act as fat mimetics (in sharpcontrast with known uses where they are arranged to be meat-like andmimic muscle fibres) and be used in a range of foodstuffs with excellentconsumer acceptability.

[0004] It is also well-known to deliver active ingredients (e.g.vitamins, minerals, pharmaceuticals etc) in tablet (or other dosage)forms. Active ingredients may be prepared synthetically, then isolatedand tableted. Alternatively, active ingredients may be extracted fromraw materials containing them and then tableted. It is also known tofortify foods with active ingredients (e.g. vitamins). However, in theaforesaid cases, a concentrate of substantially pure active ingredientis incorporated into the food, at low concentration and so as to havenegligible effect on the functionality, taste and/or rheology of thefood. Disadvantageously, the preparation of concentrates of activeingredients can be expensive. Furthermore, it is difficult to deliversufficiently high levels of a range of desired active ingredientswithout detrimentally affecting the quality of the food.

[0005] The present invention, in another aspect, is based on thediscovery of a means of delivering active ingredients into certainfoodstuffs at levels at which they can provide positive health benefitsand/or promote good health. Furthermore, at the same time, the means ofdelivering the active ingredients can replace ingredients (e.g. fat) infoodstuffs that may potentially be detrimental to good health andcontribute positively to the functionality and/or rheology of thefoodstuff.

[0006] Thus, it is an object of the present invention to providefoodstuffs which may be advantageous over known foodstuffs.

[0007] According to a first aspect of the invention, there is provided amethod of preparing an aqueous formulation of edible fungi, the methodcomprising providing a mixture which includes edible fungi in an aqueousliquid and subjecting the mixture to a size reduction process in orderto produce an aqueous formulation comprising edible fungal particleshaving a dimension in a first direction of less than 200 μm, whereinsaid dimension in said first direction is a maximum dimension of saidparticles.

[0008] Said edible fungi preferably comprise filamentous fungi. Saidfilamentous fungi preferably comprise fungal mycelia and suitably theedible fungi used in the method includes at least 80 wt %, preferably atleast 90 wt %, more preferably at least 95 wt % and, especially, atleast 99 wt % of fungal mycelia. Some filamentous fungi may include bothfungal mycelia and fruiting bodies. Preferred filamentous fungi for usein the method do not produce fruiting bodies. Where, however,filamentous fungi of a type which produces fruiting bodies are used inthe method, the edible fungi used in the method suitably includes atleast 80 wt %, preferably at least 90 wt %, more preferably at least 95wt % of fungal mycelia. Preferably, substantially only the fungalmycelia are used in the method—that is, said edible fungi provided insaid mixture preferably do not include any fruiting bodies.

[0009] Preferred fungi have a cell wall which includes chitin and/orchitosan. Preferred fungi have a cell wall which includes polymericglucosamine. Preferred fungi have a cell wall which includesβ1-3/1-6-glucans.

[0010] The edible fungi may include fungal cells of the order Mucoralesas described in WO 00/15045 (DSM).

[0011] Said edible fungi is preferably selected from fungi imperfecti.

[0012] Preferably, the edible fungi comprise, and preferably consistessentially of, cells of Fusarium species, especially of Fusariumvenenatum A3/5(formerly classified as Fusarium graminearum) (IMI 145425;ATCC PTA-2684 deposited with the American Type Culture Collection, 10801University Boulevard Manassas, Va., US) as described for example inWO96/21361 (Zeneca) and WO95/23843 (Zeneca).

[0013] Edible fungi provided in said mixture are preferably not boundtogether by a binding agent added to the fungi after they have beengrown and/or harvested. Thus, said edible fungi need not be treated withhydrocolloids (e.g. starch, pectin, carrageenan or alginate) and/or withproteins (e.g. milk protein such as casein, ovoprotein such as eggalbumin or eggs themselves; vegetable proteins such as soy; cerealproteins, such as gluten; or enzymes such as proteases orphosphodiasterases). It is especially preferred that said edible fungiare not bound together by egg albumin. Thus, said edible fungi need notbe texturized prior to inclusion in said mixture.

[0014] Edible fungi in said mixture prior to said size reduction processpreferably have a dimension in a first direction which is a maximumdimension of particles of said edible fungi, of at least 400 μm. Thedimension in said first direction suitably refers to the length ofrespective edible fungi (especially where the fungi are filamentous).Preferably, the number average dimension in said first direction, e.g.length, of said edible fungi (i.e. the sum of the dimensions in thefirst direction divided by the total number of fungi measured) in saidmixture before said size reduction process is at least 400 μm. Theaverage dimension in said first direction (e.g. length) may be less than1000 μm, preferably less than 800 μm.

[0015] Said mixture may include at least 2% w/w, suitably includes atleast 3% w/w, preferably includes at least 5% w/w, more preferablyincludes at least 9% w/w of said edible fungi on a dry matter basis.Said mixture may include less than 20% w/w, or less than 15% w/w of saidedible fungi on a dry matter basis.

[0016] Said mixture may include at least 50% w/w, suitably at least 70%w/w. preferably at least 75% w/w, more preferably at least 80% w/w water(including water present in any component of the mixture). In somecases, for example wherein the main or only solid material in themixture is provided by edible fungi, said water content may be at least85% w/w or even at least 89% w/w.

[0017] The water content is suitably less than 95% w/w, preferably lessthan 91% w/w. In cases wherein edible fungi are not the only solidmaterial, the water content may be 88% w/w or less.

[0018] Said aqueous liquid may comprise water having dissolved and/orsuspended solids, for example as in milk, e.g. skim milk, or saidaqueous liquid may consist essentially of water. In some embodimentssaid aqueous liquid may include a protein, for example a vegetableprotein such as pea protein isolate. In some embodiments, said aqueousliquid may include a range of ingredients (e.g. sugar, oil, thickener,stabiliser) which may be components of a final product whichincorporates said edible fungi. Where said aqueous liquid includesdissolved and/or suspended solids (in addition to said fungi) the amountof such solids in said mixture may be less than 10% w/w, preferably lessthan 7.5% w/w.

[0019] Said mixture may be prepared by contacting said edible fungi andsaid aqueous liquid. Said edible fungi are preferably in the form of apaste (that is comprising solids and water). The paste may include atleast 10% w/w, preferably at least 20% w/w edible fungi (e.g. fungalmycelia or hyphae) on a dry matter basis. The paste may include lessthan 50%. w/w, preferably less than 40% w/w, more preferably less than30% w/w of edible fungi on a dry matter basis.

[0020] Preferably, after contact of said edible fungi and said aqueousliquid, the edible fungi are allowed to equilibrate with the aqueousliquid for at least 5 minutes, more preferably at least 30 minutes priorto said size reduction process.

[0021] Said size reduction process preferably involves the use of a sizereduction apparatus which is able to subject the mixture to high shearforces. Said size reduction process suitably does not include the use ofa blade or blades arranged solely to affect the cutting of the ediblefungi. In one embodiment, the size reduction apparatus may comprise ahigh shear blender. In another embodiment, said apparatus may comprise ahomogeniser. In general, the use of a homogeniser is preferred over theblender. In some embodiments, the size reduction process may use twosize reduction apparatuses, suitably operated sequentially. For example,a said blender may be used, followed by a said homogeniser. In somesituations, for example when pilot plant (or larger) apparatus is used,shear forces generated within appropriately configured process equipmentmay be sufficient to effect size reduction.

[0022] Preferably, said aqueous formulation prepared is substantiallyhomogenous.

[0023] As described above, the aqueous formulation produced in theprocess comprises particles having a dimension in a first direction ofless than 200 μm. The maximum dimension suitably refers to the length ofthe fungal particles (especially where the fungi are filamentous) butthe reference to length is not intended to exclude the possibility ofthere being two (or more) substantially equal maximum dimensions whichmay extend perpendicularly to each other. The number average of saidfirst dimensions of solid fungal particles produced in the method issuitably less than 200 μm, is preferably less than 100 μm, is morepreferably less than 75 μm and is especially less than 50 μm. In someembodiments, said number average may be less than 40 μm, less than 30 μmor even less than 20 μm. The aforementioned smaller dimensions may beparticularly useful for incorporation in certain foodstuffs.

[0024] The number average of said first dimensions may be at least 1 μm,preferably at least 5 μm, more preferably at least 10 μm.

[0025] Preferably, the ratio of the number average of said firstdimensions of the particles after said size reduction to the numberaverage of said first dimensions of the fungi before said size reductionis less than 0.5, preferably less than 0.25, more preferably less than0.1.

[0026] Suitably, the mean of said first dimensions is less than 150 μm,preferably less than 100 μm, more preferably less than 75 μm with astandard deviation on the mean of less than 200 μm, preferably less than100 μm. The mean is preferably at least 10 μm.

[0027] Said edible fungal particles (after said size reduction) may havea dimension in a second direction, measured perpendicular to said firstdirection, which is suitably less than 20 μm, preferably less than 10μm, more preferably less than 7 μm and especially 5 μm or less. Saiddimension in said second direction is preferably at least 1 μm, morepreferably at least 3 μm. Said dimension in said second direction ispreferably a diameter of the particles and is preferably substantiallythe same as a dimension in a third direction, perpendicular to thedimension in said second direction. Thus, preferably said particles havea substantially circular cross-section.

[0028] Preferably, the number average of the dimensions of the fungalparticles in said second direction is substantially the same for theedible fungi and the particles before and after the size reductionprocess.

[0029] The method of the first aspect may include contacting ediblefungi with said aqueous liquid. The edible fungi may be in the form of ahydrated mass (e.g. a paste) which may include at least 50% w/w,suitably at least 60% w/w, preferably at least 70% w/w water. Saidhydrated mass suitably includes at least 10% w/w, preferably at least15% w/w, more preferably at least 20% w/w, especially at least 23% w/wof edible fungi on a dry matter basis. Said amount of edible fungi maybe less than 40% W/w, preferably less than 30% w/w on a dry matterbasis.

[0030] Said aqueous liquid may include at least 80% w/w, preferably atleast 90% w/w water. In some embodiments, the aqueous liquid consistsessentially of water. In other embodiments, said aqueous liquid may bemilk, suitably having less than 15% w/w, preferably less than 10% w/w ofmilk solids on a dry matter basis. The amount of milk solids may be atleast 5% w/w, preferably at least 7.5% w/w on a dry matter basis.

[0031] According to a second aspect of the invention, there is provideda method of preparing an aqueous formulation of edible fungi, the methodcomprising providing a mixture which includes edible fungi in an aqueousliquid and subjecting the mixture to a size reduction process in orderto produce an aqueous formulation comprising edible fungal particleshaving an average aspect ratio of less than 70.

[0032] For the avoidance of doubt, the average aspect ratio suitablyrefers to the average of the dimensions of the fungal particles in afirst direction (e.g. the average length) divided by the average of thedimensions of the fungal particles in a second direction (e.g.diameter).

[0033] Edible fungi in said mixture prior to said size reductionpreferably have an average aspect ratio of at least 100, more preferablyat least 150, especially at least 200. The average aspect ratio may beless than 500, preferably less than 300.

[0034] The average aspect ratio of the particles after said sizereduction process is suitably less than 65, preferably less than 60,more preferably less than 50, especially less than 40. In someembodiments, the average may be less than 30, less than 20, less than15, less than or even less than 5.

[0035] The aspect ratios of the second aspect may be applied to theinvention of the first aspect.

[0036] According to a third aspect of the present invention, there isprovided an aqueous formulation of edible fungi prepared according tothe first and/or second aspects.

[0037] According to a fourth aspect of the present invention, there isprovided an aqueous formulation of edible fungi, the formulationcomprising edible fungal particles having a dimension in a firstdirection of less than 200 μm wherein said dimension in said firstdirection is a maximum dimension of said particles and/or an aspectratio of less than 70 in an aqueous liquid.

[0038] Said aqueous formulation is preferably substantially homogenous.

[0039] Said formulation may includes at least 3% w/w, suitably includesat least 5% w/w, more preferably includes at least 7% w/w and especiallyincludes at least 9% w/w of said edible fungi on a dry matter basis.Said mixture may include less than 20% w/w, or less than 15% w/w of saidedible fungi on a dry matter basis.

[0040] Said mixture may include at least 50% w/w, suitably at least 70%w/w, preferably at least 75% w/w, more preferably at least 80% w/w water(including water present in any component of the mixture). In somecases, for example wherein the main or only solid material in themixture is provided by edible fungi, said water content may be at least85% w/w or even at least 89% w/w.

[0041] The water content is suitably less than 95% w/w, preferably lessthan 91% w/w. In cases wherein edible fungi are not the only solidmaterial, the water content may be 88% w/w or less.

[0042] Said formulation optionally includes milk solids (e.g. providedby skim milk). The formulation may include 0 to 15% w/w, suitably 0-10%w/w especially 0 to 7.5% w/w milk solids on a dry matter basis.

[0043] Said formulation is suitably shear thinning pseudoplastic,suitably exhibiting apparent viscosities ranging between 3000 and 20centipoise over the range 2 to 100 rpm on a Brookfield LV1 rotationalviscometer.

[0044] The aqueous formulation of the fourth aspect may have anyrelevant characteristic described according to the first and secondaspects.

[0045] The aqueous formulation described herein may have many potentialuses, for example in the preparation of foodstuffs (e.g. yoghurts,deserts, drinks) and/or ingredients for foodstuffs as hereinafterdescribed. Advantageously, the formulation can be used to preparefoodstuffs which have a lower fat content than in correspondingconventional foodstuffs, since the edible fungi when present in the formdescribed have been found to act as a fat mimetic.

[0046] One use of the aqueous formulation is in the preparation of driededible fungal particles having low or substantially no residualmoisture. Therefore, according to a fifth aspect of the presentinvention, there is provided a method of preparing dried particles ofedible fungi which suitably may be used as a fat mimetic in downstreamapplications, the method comprising removing water from an aqueousformulation of the third or fourth aspects and isolating dried particlesof said edible fungus.

[0047] The dimensions and/or average dimensions and/or aspect ratios ofthe dried particles are preferably as described herein for the particlesin said aqueous formulation.

[0048] Dried particles isolated in the method may have a residualmoisture content of less than 10% w/w, suitably less than 7.5% w/w,preferably less than 5% w/w, more preferably less than 3% w/w. Theresidual moisture content may be greater than 0.5% w/w.

[0049] The bulk density of the dried particles may be in the range200-8000 kgm⁻³.

[0050] Preferably, water is removed in the method by spray drying theaqueous formulation.

[0051] In some circumstances, an aqueous formulation which includesmilk, for example skim milk (rather than water alone) together withedible fungal particles may be more advantageously dried than aformulation which does not include milk and/or includes water alone.More particularly, dry particles prepared from a formulation whichincludes milk may be re-dispersible in an aqueous liquid more readily indownstream processing.

[0052] In the method of preparing dry particles, said aqueousformulation used may include at least 5% w/w, preferably at least 7% w/wof edible fungi on a dry matter basis. The amount of edible fungi may beless than 15% w/w, for example less than 13% w/w.

[0053] According to a sixth aspect of the invention, there is provideddry particles comprising edible fungi prepared in a method according tothe fifth aspect.

[0054] According to a seventh aspect of the invention, there is provideddried particles comprising edible fungi per se.

[0055] The dimensions and/or average dimensions and/or aspect ratios ofthe dried particles are preferably as described herein for the particlesin the aqueous formulation. In preferred embodiments, the number averageof dimensions of fungal particles in a first direction wherein saidfirst dimension is a maximum dimension of the particles is less than 50μm. The average aspect ratio may be at least 200.

[0056] According to an eighth aspect of the invention, there is providedthe use of an aqueous formulation comprising edible fungi or driedparticles comprising edible fungi as described herein in the preparationof a foodstuff.

[0057] According to a ninth aspect of the invention, there is provided amethod of preparing a foodstuff, the method comprising contacting anaqueous formulation comprising edible fungi or dried particlescomprising edible fungi as described herein with other ingredients ofsaid foodstuff.

[0058] The aqueous formulation of edible fungi or dried particles ofedible fungi may be as described in any statement herein. The amount ofsaid aqueous formulation or dried particles of said edible fungi may beselected such that in the prepared foodstuff, there is at least 2% w/w,preferably at least 3% w/w, more preferably at least 4% w/w, especiallyat least 4.5% w/w of edible fungi on a dry matter basis (especiallyfungal mycelia or hyphae). The amount of said edible fungi on a drymatter basis may be less than 10% W/w, suitably less than 8% w/w,preferably less than 7% w/w, more preferably less than 6% w/w,especially less than 5% w/w.

[0059] The other ingredients and the amounts thereof in said foodstuffwill generally depend on the nature of the foodstuff being prepared.However, ingredients common to a number of foodstuffs are suitably milk(e.g. skim milk) and/or milk (e.g. skim milk) powder. Thus, the methodmay involve contacting the edible fungi with milk or milk powder whereinthe amount of milk powder may be at least 2% w/w, preferably at least 3%w/w. It is preferably less than 20% w/w, more preferably less than 15%w/w. The amount of skim milk may be less than 80% w/w, preferably lessthan 75% w/w. Another ingredient that may be common to a number offoodstuffs is sugar (i.e. sucrose) and the method may involve contactingthe edible fungi with sugar wherein the amount of sugar is at least 0.5%w/w, suitably is at least 1% W/W preferably is at least 2% w/w, morepreferably is at least 3% w/w and, especially, is at least 3.5% w/w. Theamount may be less than 15% w/w, preferably less than 13% w/w.

[0060] Said foodstuff may include a protein source, especially avegetable-derived protein source such as pea protein. Such a proteinsource may be additional to but suitably is used instead of milk or skimmilk. Advantageously, the method may involve adding edible fungi ordried particles thereof to a dispersion or preferably a solution,suitably an aqueous solution of said protein, thereby to contact theingredients. Suitably, the aqueous formulation prepared in the methodincludes at least 1% w/w, preferably at least 2% w/w, more preferably atleast 2.5% w/w, of protein from said protein source; and suitablyincludes less than 10% w/w, preferably less than 8% w/w, more preferablyless than 7% w/w, especially less than 6% W/W of edible fungi on a drymatter basis. Suitably, at least 2% w/w, preferably at least 3% w/w,more preferably at least 4% w/w, especially at least 4.5% w/w of ediblefungi on a dry matter basis is in said aqueous formulation.

[0061] In some embodiments, said foodstuff may include no milk (dairyproduct) or skim-milk (dairy product) and, more preferably, includes noingredient derived from milk. In this event, said foodstuff mayadvantageously address the problem of lactose intolerance.

[0062] It has been found that the edible fungi can act as a fat mimeticand, accordingly, the amount of fat and/or fat containing ingredientsadded can be reduced. More particularly, it has been found that theedible fungi promote the creamy mouthfeel typically associated with fat.

[0063] The foodstuff prepared in the method may be a dessert (e.g. achilled dessert), for example a mousse, creme caramel or chocolatedessert (or the like). More generally, the foodstuff may be a hot-fill,cold-fill, demouldable, non-demouldable, aerated or non-aerated dessert.

[0064] The foodstuff prepared in the method may be a yoghurt. In oneembodiment, preparation of a yoghurt may involve contacting, suitablywith mixing, edible fungi (suitably in said aqueous formulation or asdry particles) with sugar, milk (e.g. skim milk) and/or milk (e.g. skimmilk) powder and water. In another embodiment, preparation of a yoghurtmay involve contacting edible fungi (suitably in said aqueousformulation or as dry particles) with a protein source, for example avegetable-derived protein source such as pea protein. The mixture may besubjected to a size-reduction process; for example sheared. Thereafter,sweetening means, for example sugar may be added. The total proteincontent in the yoghurt may be at least 2% w/w, preferably at least 3%w/w, more preferably at least 4% w/w, especially at least 5% w/w. Theamount may be less than-10% w/w, preferably less than 8% w/w, morepreferably less than 6% w/w. After contact and mixing of theingredients, a culture may be added and the mixture incubated.Thereafter, the mixture may be sheared, prior to the optional additionof flavouring. Advantageously, less than 1% w/w suitably less than 0.5%w/w, preferably less than 0.2% w/w, more preferably less than 0.1% w/w,especially substantially no additional polysaccharide and/or gelatinstabilisers are added to the yoghurt in the method.

[0065] The foodstuff prepared in the method may be an ice-cream typedessert. Preparation of a said dessert may involve contacting, suitablywith mixing (e.g. with a high shear mixer), said edible fungi withsugar, glucose syrup, milk (e.g. skim milk) powder and oil (e.g. palmoil) and optionally one or more stabiliser/emulsifier. After furthertreatment, the mixture may be whipped and frozen.

[0066] The foodstuff prepared in the method may be a milk drink. In oneembodiment, preparation of such a drink preferably involves the use ofsaid edible fungi in combination with milk (e.g. skim milk) paste orpowder. For example, the combination may comprise a dispersion of ediblefungi in skim milk or a dispersion of dry particles comprising skim milkand fungi. The combination is preferably contacted with otheringredients and milk and/or water added as required with suitablemixing. In another embodiment, a milk drink may be prepared which is notdairy product based and suitably therefore does not include any dairyproducts. In this case, said foodstuff may be prepared by contactingedible fungi, suitably dry particles thereof, with an oil (e.g. avegetable oil) and with water. A sweetener for example sucrose may alsobe added. A suitable stabiliser and/or thickener may be included. Themixture is preferably mixed to produce a substantially homogenousdispersion. Said foodstuff may include at least 1% w/w, preferably atleast 2% w/w; and suitably 10% w/w or less, preferably 5% w/w or less ofedible fungi on a dry matter basis. Said foodstuff may include at least0.5% w/w, preferably at least 1% w/w; and suitably less than 5% w/w,preferably less than 2.5% w/w of an oil. The foodstuff may include atleast 85% W/W of water.

[0067] The foodstuff prepared in the method may be a low fat spreadwhich suitably comprises a water in oil emulsion wherein, suitably, theoil phase is a continuous phase and the water phase is a dispersedphase. Preferably, the foodstuff is prepared such that the edible fungiare a component of the water phase. To this end, preferably the methodinvolves contacting edible fungi, preferably an aqueous dispersionthereof, with other ingredients to prepare the water phase. Preferably,a buttermilk solution is prepared which includes said edible fungi. Saidpreparation may include a homogenisation step. Other ingredients may beadded into the water phase. An oil phase may be prepared in aconventional manner.

[0068] After preparation of the respective oil phase and water phase,the two are mixed and processed to prepare the spread.

[0069] According to a tenth aspect of the invention, there is provided afoodstuff which comprises edible fungi.

[0070] Said edible fungi in said foodstuff may have any feature of theedible fungi prepared in the first and/or second aspects; and/or presentin the aqueous formulations of the third and/or fourth aspects and/orresulting from a method according to the ninth aspect.

[0071] The ratio of the % w/w of egg albumin powder to the % w/w ofedible fungi in said foodstuff is suitably less than 0.1, preferablyless than 0.05, more preferably less than 0.01. Preferably the foodstuffincludes substantially no albumin powder and/or no egg albumin at all.

[0072] Said edible fungi are preferably adapted to act as a fat mimeticin the foodstuff.

[0073] Said foodstuff preferably includes a quantity of edible fungi ona dry matter basis as present in the foodstuff prepared in the ninthaspect. Said foodstuff may include 2-10% w/w, preferably 4-10% w/w ofedible fungi on a dry matter basis.

[0074] Said foodstuff preferably includes edible fungal particles havinga dimension in a first direction of less than 200 μm wherein saiddimension in said first direction is a maximum dimension of saidparticles and/or an aspect ratio of less than 70. The dimensions and/oraspect ratio may be as described in any statement herein.

[0075] Said foodstuff may be a dairy product.

[0076] Said foodstuff may be selected from the group comprising adessert (e.g. yoghurt or ice-cream type dessert), milk drink (includingnon-dairy based drinks) or low-fat spread. Preferably, it is selectedfrom a dessert (e.g. yoghurt or ice-cream type dessert) and a low-fatspread.

[0077] When said foodstuff is a yoghurt, it may have any feature of theyoghurt described according to the ninth aspect.

[0078] When said foodstuff is an ice-cream type dessert, it may have anyfeature of the dessert described according to the ninth aspect.

[0079] When said foodstuff is a milk drink, it may have any feature ofthe drink described according to the ninth aspect.

[0080] When said foodstuff is a low fat spread, it may have any featureof the spread described according to the ninth aspect.

[0081] According to an eleventh aspect of the invention, there isprovided the use of an edible fungus in the preparation of a foodstufffor human consumption, especially a dairy product (suitably so that saidedible fungus, not solely an extract thereof is present in thefoodstuff), for treatment of joint mobility disorders; for reducing fatuptake; for lowering cholesterol; for immune function stimulation; as apre-biotic and/or for affecting satiety. According to a twelfth aspectof the invention, there is provided a method of preparing a foodstuff,especially a dairy product, having at least 300 mg (preferably at least350 mg and suitably less than 600 mg) of N-acetylglucosamine per 100 gof foodstuff; at least 600 mg (preferably at least 750 mg and suitablyless than 1300 mg) of β-glucan per 100 g of foodstuff.

[0082] The edible fungi and/or foodstuff of the eleventh and/or twelfthaspects may be as described in any statement herein. Preferably, saidedible fungi is adapted to act as a fat mimetic in said foodstuff.

[0083] Said foodstuff is preferably fluidic and/or spreadable.

[0084] Said foodstuff suitably includes less than 2% w/w, preferablyless than 0.5% w/w, especially less than 0.25% w/w or even less than0.1% w/w of egg albumin. Said, foodstuff preferably includessubstantially no egg albumin.

[0085] Said edible fungi preferably comprise a filamentous fungus.

[0086] According to a thirteenth aspect, there is provided a foodstuff,having at least 300 mg of N-acetylglucosamine and at least 600 mg ofβ-glucan per 100 g of foodstuff.

[0087] Any feature of any aspect of any invention or embodimentdescribed herein may be combined with any feature of any aspect of anyother invention or embodiment described herein mutatis mutandis.

[0088] Specific embodiments of the invention will now be described, byway of example, with reference to the accompanying drawings, in which:

[0089]FIG. 1 is a schematic representation of an APV Lab 2000homogeniser;

[0090]FIG. 2 is a principal component plot describing the attributes ofan ice-cream type dessert;

[0091] The following are referred to hereinafter:

[0092] mycoprotein paste—refers to a visco-elastic material comprising amass of edible filamentous fungus derived from Fusarium venenatum A3/5(formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCCPTA2684 deposited with the American type Culture Collection, 10801University Boulevard Manassas, Va., US) and treated to reduce its RNAcontent to less than 2% by weight by heat treatment. Further details onthe material are provided in WO96/21362 and WO95/23843. The material maybe obtained from Marlow Foods Limited of Stokesley, U.K. It comprisesabout 25 wt % solids made up of non-viable RNA reduced fungal hyphae ofapproximately 400-750 μm length, 3-5 μm in diameter and a branchingfrequency of 2-8 tips per hyphal length.

[0093] Hobart mixer—a beater mixer with a planetary mixing action madeby Hobart Corporation of Troy Ohio, U.S.A.

[0094] Silverson L4RT high shear blender—obtained from SilversonMachines Ltd of Bucks, England.

[0095] APV Lab 2000 homogeniser—supplied by APV Homogenisers AS ofDenmark. It is a research and development tool for exploringhomgenisation at feed stream pressures of up to 2000 bar.

[0096] Crepaco homogeniser—supplied by APV Crepaco and capable ofoperating at a maximum feed stream pressure of 350 bar.

[0097] Kestner Lab Spray Dryer—Spray Dryer No 5 obtained from KestnerEvaporator & Engineer Co of London, England.

[0098] Stefan Mixer—supplied by Stephan Nahrungsmittel und VerfahrensTechnik of Germany. For this mixer, the mixing head is based on thespeed of rotation of selected blade designs.

[0099] Modified starch (National Starch Coarse Instant Clear Jel)—apre-gelatinised modified starch used as a thickener obtained fromNational Starch.

[0100] Butter flavour 2807—a mixture of flavouring substances obtainedfrom Danisco Ingredients of Denmark.

[0101] Buttermilk powder—supplied by Diary Crest of Surbiton, U.K.

[0102] Pea protein isolate—obtained from ACP Ingredients Limited

[0103] Oil blend (Grindstead PS209)—blend of mono and triglyceridesbased on edible fully hydrogenated vegetable oil obtained from DaniscoIngredients of Denmark.

[0104] Ytron mixer—a high shear mixer

[0105] Dimodan OT—an emulsifier comprising distilled monoglycerides offatty acids supplied by Danisco Ingredients of Denmark.

[0106] Pectin Grinsted PS209—a pectin thickener from Danisco.

[0107] Butter flavour 2822—a mixture of flavouring substances obtainedfrom Danisco Ingredients of Denmark.

[0108] Crepaco Scraped Surface Heat Exchanger—supplied by APV Crepaco.It provides a means by which product can be heated or cooled within ajacketed vessel and, at the same time, scraping the surface of the heattransfer contact point so as to prevent fouling.

[0109] Genupectin YM-100-L—a pectin thickener obtained from CP Kelco UKLtd

[0110] Viscarin GP2050—a carrageenan—based hydrocolloid obtained fromFMC Biopolymer Ltd.

EXAMPLE 1 The Influence of Dispersion Time and Mixing Methodology onDispersion Efficiency

[0111] Mycoprotein paste was added to shop-bought skim milk at 25% w/wand left to ‘hydrate’ further for 5, 15 and 30 minutes. After each timeinterval the ‘dispersion’ was filtered using a coarse muslin cloth andthe amount of residual solids quantified as a measure of degree ofdispersion. In addition, at each time interval one batch of thedispersion was mixed for 4 minutes using a Hobart mixer on settingnumber 4 whilst a second batch was mixed using a Silverson L4RT highshear blender using a slotted disintegrating head at 8000 rpm. In eachcase the dispersion efficiency was measured on the basis of residualsolids in the muslin cloth.

[0112] Results are provided in Table 1. TABLE 1 TIME % PROCESS (min)RESIDUAL SOLIDS NO TREATMENT 5 95% 15 94% 30 94% MIXING USING 5 20%SILVERSON MIXER 15 15% 30 8% MIXING USING 5 60% HOBART MIXER 15 42% 3030%

[0113] The experiments illustrate that it is beneficial to hydrate themycoprotein paste prior to dispersion by agitation. Additionally, it isbeneficial to use a high shear mixer (e.g. Silverson). Similar benefitswere found for dispersions made in either 3% w/w caseinate solution or3% w/w whey protein concentrate instead of skim milk. In general terms,any protein-containing aqueous liquid may be used.

[0114] Unless otherwise stated herein, when a formulation comprisingmycoprotein paste and skim milk or water is used, the paste is allowedto hydrate for 30 minutes prior to subsequent use.

EXAMPLE 2 Investigations Relating to Homogenisation

[0115] The basic principles of homogenisation will be described withreference to FIG. 1. Unhomogenised product 2 enters the valve seat 4 atlow viscosity and low pressure. As the product flows through anadjustable close clearance area between a valve 6 and seat 4, there is arapid increase in velocity with a corresponding decrease in pressure.This intense energy transition occurs in microseconds and producesturbulent three dimensional mixing layers that disrupt particles at thedischarge from the gap 8. The homogenised product (9) impinges on animpact ring 10 and exists at a pressure sufficient for movement to thenext processing stage. The acceleration of the liquids through the gapalso produces a pressure drop to below the vapour pressure of somecomponents. This may lead to implosive forces being generated.

[0116] Effect of Homogenisation Temperature on Flowrate throughHomogeniser

[0117] The effect of homogenisation temperature on flow rate through theAPV Lab 2000 homogeniser of the mycoprotein/skim milk formulationdescribed in Example 1 was assessed over a range of pressures and theresults are provided in Table 2 wherein “1^(st) stage” and “2^(nd)stage” pressure refer to the pressure of the formulation when enteringthrough valve seat 4 and the subsequent downstream pressure (thepressure measured at the exit of the valve assembly) respectively. TABLE2 2^(nd) stage 1^(st) stage Temperature pressure pressure ° C. (bar)(bar) Q (kg/h) 20 0 0 15 20 90 500 8 20 230 1210 6 20 350 1600 5.4 50 90500 11 50 230 1210 10 50 350 1600 10 70 90 500 8 70 230 1210 6.6 70 3501600 6

[0118] It will be noted from Table 2 that the optimum flow rate isachieved at about 50° C.

[0119] (b) Effect of Dispersion and/or Homogenisation Processes onHyphal Aspect Ratio of the Mycoprotein

[0120] Typically, mycoprotein hyphae are 400-750 μm in length with adiameter of 3-5 μm. The effect of a range of dispersion and/orhomogenisation processes on the measured hypal lengths of mycoproteinfilaments was investigated. Details of processes used and the resultsare provided in Table 3a. In each case, a formulation was prepared ofmycoprotein paste (25% w/w) and water or skim milk, with the paste beingallowed to hydrate for 30 minutes prior to the subsequent processesdescribed in the Table.

[0121] The assessment of hyphal lengths in a sample of mycoprotein isundertaken as follows: Light microscope preparations are made from thesample and light microscope images captured and processed as greyscalebitmaps. The images are saved on 8-bit greyscale bitmaps to a resolutionof 764-576 pixels. The magnification was determined as 0.81 micron/pixelusing a static graticule and corresponding to a field of view of0.62×0.47 mm for each image. Dedicated software was written to analysethe images. TABLE 3a Standard Example Mean deviation Median No Process(um) (um) (um) 2a The formulation of mycoprotein paste in water wasdispersed using a 34.1 66.1 7.3 Silverson blender as described inExample 1 2b The formulation of mycoprotein paste in water was dispersedusing a Silverson blender as described in Example 1 followed byhomogenisation using the Crepaco homogeniser at 270 bar 2c Theformulation of mycoprotein paste in water was dispersed using a 18.320.5 12.1 Silverson blender as described in Example 1 followed byhomogenisation using the Crepaco homogeniser at 270 bar followed byhomogenisation using the APV Lab 2000 homogeniser at an inlet pressureof 750 bar and a second stage pressure of 75 bar 2d The formulation ofmycoprotein paste in water was dispersed using a 15.7 15.7 11.3Silverson blender as described in Example 1 followed by homogenisationusing the Crepaco homogeniser at 270 bar followed by homogenisationusing the APV Lab 2000 homogeniser at an inlet pressure of 1500 bar anda second stage pressure of 350 bar. 2e The formulation of mycoproteinpaste in skim milk was dispersed using a 50.8 53.1 31.5 Silversonblender as described in Example 1. 2f The formulation of mycoproteinpaste in skim milk was dispersed using a 26.5 52.2 13.7 Silversonblender as described in Example 1 followed by homogenisation using theCrepaco homogeniser at 270 bar. 2g The formulation of mycoprotein pastein skim milk was dispersed using a 15.9 14.9 11.3 Silverson blender asdescribed in Example 1 followed by homogenisation using the Crepacohomogeniser at 270 bar followed by homogenisation using the APV Lab 2000homogeniser at an inlet pressure of 750 bar and a second stage pressureof 75 bar. 2h The formulation of mycoprotein paste in skim milk wasdispersed using a 15.4 13.5 11.3 Silverson blender as described inExample 1 followed by homogenisation using the Crepaco homogeniser at270 bar followed by homogenisation using the APV Lab 2000 homogeniser at1500 bar.

[0122] It will be noted from Table 3a that the Silverson and/or the APVor Crepaco homogenisers can be used to reduce the aspect ratio(length/diameter) of the mycoprotein filaments significantly—from 90 toabout 10 for the Silverson; to about 5 in the case of the Crepacohomogeniser; and to about 3 in the case of the APV homogeniser (assumingthe mean native filament length to be 450 μm and 5 μm in diameter).

EXAMPLE 3 Spray Drying of Homogenised Dispersion of Mycoprotein

[0123] Dispersions of mycoprotein paste in water (Example 3a) or skimmilk (Example 3b) were prepared as described in Example 1 except thateach dispersion was made at 30% w/w and was homogenised using an APVCrepaco homogeniser at 270 bar before spray drying. Spray drying wascarried out using a Kestner Lab Spray Drier at 190° C. inlet and 90° C.outlet temperature and an evaporation rate of 25 Kg/L. In addition, afurther sample (Example 3c) was prepared by further homogenising theaforementioned sample in skim milk on the APV Lab 2000 machine (usinginlet pressure of 1500 bar and outlet pressure of 300 bar) before spraydrying as described.

[0124] The typical morphology of the spray dried material was assessedas described in Example 2(b) and the results are provided in Table 3b.TABLE 3b Standard Example Mean deviation Median No Summary of Process(um) (um) (um) 3a Mycoprotein in water homogenised at 270 bar and 29.336.8 15.4 then spray dried. 3b Mycoprotein in skim milk homogenised at270 bar 23.6 37.2 12.1 and then spray dried 3c Mycoprotein in skim milkhomogenised at 270 bar, 14.9 12.3 12.1 then at 1500 bar and then spraydried.

EXAMPLE 4 Preparation and Evaluation of Yoghurts

[0125] Seven batches of yoghurt were prepared such that a mycoproteinpaste content of 20% w/w was present in the final product. Thisconcentration delivers about 5% W/W of paste solids on a dry matterbasis. The seven batches varied from one another in using various hyphalaspect ratios and/or dispersion rheologies (based on the results inExample 1) and some were made using dried product produced as describedin Example 3.

[0126] In a separate experiment, a batch of yoghurt was prepared suchthat the mycoprotein paste content of 20% w/w was present in the finalproduct. However, instead of skim milk protein a non-dairy protein wasused. This was pea protein isolate (itself containing about 85%protein).

[0127] Details on the preparation of mycoprotein for the batches areprovided in Table 4. TABLE 4 Example No Description 4a Control withprotein at 5.5% w/w (No mycoprotein). 4b 20% w/w mycoprotein additionusing formulation of mycoprotein in water, dispersed by Silverson mixing(Example 1a). 4c 20% w/w mycoprotein addition using formulation ofmycoprotein in water, homogenised with a Crepaco unit at 270 bar(Example 2b) 4d 20% w/w mycoprotein addition using formulation ofmycoprotein in water and homogenised with APV Lab 2000 at 750 bar(similar to Example 2c but Crepaco not used). 4e 20% w/w mycoproteinaddition using formulation of mycoprotein in water, homogenised with anAPV Lab 2000 at 1750 bar (similar to Example 4d but higher pressureused) 4f Yoghurt prepared from reconstituted mycoprotein and skim milkspray dried power, so as to give an equivalent of 20% w/w native pastein the finished product. Powder prepared using a Crepaco homogeniser at270 bar followed by spray drying as described in Example 3b 4g Yoghurtprepared from reconstituted mycoprotein and skim milk spray driedpowder, so as to give an equivalent of 20% w/w native paste in thefinished product. Powder prepared using an APV Lab 2000 homogeniser at1750 bar followed by spray drying. 4h 20% w/w mycoprotein addition usingformulation of mycoprotein in 3% (w/w)_pea protein solution, homogenisedwith an APV Lab 2000 at 750 bar

[0128] The yoghurts of Examples 4a-4g were prepared as a base mix towhich strawberry fruit preparation (obtained from Kerry Aptunion FruitPreparations of Worcester, England) was added. The base mixes includedsugar, skim milk, skim milk powder and water at levels described inTable 5, with the total protein content in each case being about 5.5%w/w. TABLE 5 Paste/spray Skim Mycoprotein/ dried Skim Milk Batch proteinpowder Milk Powder Sugar Water No used (%) (%) (%) (%) (%) 4.1 4a 0 808.17 4 7.83 4.2 4b 20 71 2.74 4 2.26 4.3 4c 20 71 2.74 4 2.26 4.4 4d 2071 2.74 4 2.26 4.5 4e 20 71 2.74 4 2.26 4.6 4f 10.4 20 2.57 4 63.03 4.74g 10.4 20 2.57 4 63.03

[0129] In the case of the pea protein yoghurt, pea protein isolate wasdissolved in water at 3.1% w/w protein content in the final solution.Mycoprotein was then dispersed in this at 20% w/w and the resultantdispersion homogenized using the APV Lab Machine at 750 bar. Sugar wasadded at 6% w/w and the resultant base mix was processed by fermentationto yoghurt as described below.

[0130] The base mixes prepared were heated with agitation to 90° C. for10 minute and then cooled rapidly to 42° C. A mixed thermophilic blendof culture was added at a rate of 0.1 units per litre where 1 unit=about1 gram of freeze dried culture of Lactobacillus delbrueckii sspbulgaricus, Streptococcus themophillus, Lactobacillus acidophilus andBifidobacterium. The mixes were incubated at 42° C. for approximately 6hours or until the pH had dropped from 6.8 to 4.55. At this end point,the incubating mixes were sheared using a hand held Braun™ high shearblender. The sheared mixes were then cooled to <20° C. where fruitpreparation was added at 15% w/w and the mixes potted and lidded withcooling to <5° C. The pots were equilibrated for six days prior toevaluation.

[0131] No additional polysaccharide or gelatin stabilisers were used.Finished-product fat levels for Batches 2 to 8 were <0.5% w/w.

[0132] Samples of yoghurts were evaluated to assess the geometry of themycoprotein filaments contained therein as is described in Example 2(b)and the results are provided in Table 6. TABLE 6 Mean Batch No from usedfor Standard 25^(th) 75^(th) log yoghurt Mean deviation Medianpercentile percentile scale preparation (um) (um) (um) (um) (um) (um)4.2 18.7 36.5 7.3 4.0 13.3 7.7 4.3 10.0 17.9 5.7 3.2 9.7 5.6 4.4 13.917.2 8.9 4.8 16.2 8.5 4.5 12.4 10.9 8.9 5.7 15.4 8.8 4.6 15.0 29.7 8.14.8 12.1 7.8 4.7 16.0 27.8 8.1 4.8 15.4 9.0

[0133] The yoghurts prepared were evaluated by a panel of assessorstrained in sensory descriptive analysis. A vocabulary was agreed duringpretrial training sessions with this panel such that textural attributesfor the yoghurts could be assessed and quantified. The scores forattributes assessed and overall score for acceptability are provided inTable 7a. The higher the value for acceptability, the more acceptablethe product. TABLE 7a Batch No used for yoghurt Ac- prep- cepta- arationSmooth Grainy Soft Airy Watery Chalky bility 4.1 9 2 2 8 7 2 5 4.2 2 9 69 4 6 2 4.3 2 8 6 9 4 9 2 4.4 9 2 7 9 2 2 7 4.5 9 3 7 9 2 3 6 4.6 6 6 89 5 9 3 4.7 8 4/5 8 ? 5 8 5 4.8 9 2 3 8 6 6 5

[0134] Table 7a shows that the smoothness of the product issignificantly affected by the process used to prepare the mycoproteinfor the yoghurt. Higher pressure homogenisation tends to lead tosmoother yoghurts. Accordingly, in preferred embodiments for preparingyoghurts, high pressure homogenisation is used and/or the mean hyphallength is reduced to about 15 μm.

[0135] The yoghurt made from pea protein was found to process to give anacceptable product. The pea protein had been selected as a non-dairyprotein source which did not have significant undesirable flavoursassociated with it, so often a characteristic of products of this type.The resultant product was found to have good eating quality as describedby Table 7a. In particular, the use of pea protein with mycoprotein wasfound to give a good flavour profile which is potentially a significantproduct advantage where off-flavours such as “beany” are oftenassociated with products of this type. It should be appreciated from theexamples that the mycoprotein appears to behave as a fat mimeticimporting good mouth feel. Further, it is not essential to useadditional polysaccharides or gelatin to promote texture at the very lowfat levels found.

[0136] As described above, the mycoprotein paste content in the productswas 20% w/w and/or the products included about 5% w/w of paste solids.At this level, it is believed sufficient glucosamine, chitin andβ-Glucan can be delivered to have positive health benefits. For example,1.5 g/day of glucosamine, 3-10 mg/day of β-glucans, 1 g/day of chitinand a ratio of linoleic acid to linolenic acid in the range 4.1 to 10.1may be desirable.

[0137] Table 7b details nutrient levels supplied by mycoprotein in a 150g pot of yoghurt of various paste inclusions (%) and paste g wet wt.TABLE 7b Nutrient from mycoprotein Paste Paste B- Inclusion (g wetGlucosamine Chitin Glucan Fibre Fat w-3-lin w-6-lin (% w/w) wt) (mg)(mg) (mg) (g) (g) (mg) (mg) 10 15 300 300 600 0.900 0.003 60.0 206 1522.5 450 450 900 1.350 0.005 90.0 309 20 30 600 600 1,200 1.800 0.006120.0 411 25 37.5 750 750 1,500 2.250 0.008 150.0 514 30 45 900 9001,800 2.700 0.009 180.0 617

[0138] As will be appreciated from the above, preparing yoghurts in themanner described enables advantageously high levels of importantnutrients to be supplied whilst not affecting significantly (and in somecases improving) the eating quality of the yoghurt.

EXAMPLE 5 Preparation and Evaluation of Ice-Cream Type Desserts

[0139] Eight batches of ice-cream type dessert were prepared such that amycoprotein content of 20% w/w was present in the final product. Thisconcentration delivers about 5% w/w of paste solids. The eight batchesvaried from one another in using various hyphal aspect ratios and/ordispersion rheologies and some were made using dried product produced asdescribed in Example 3. Details of the batches and particularly thepreparation of the mycoprotein in the batches are provided in Table 8.TABLE 8 Example No Description 5a Control without extra skim milk tocompensate for paste (no mycoprotein) 5b Control with extra skim milk tocompensate for paste (no mycoprotein) 5c 20% w/w mycoprotein additionusing formulation of mycoprotein in water, dispersed by Silverson mixing(Example 2a) 5d 20% w/w mycoprotein addition using formulation ofmycoprotein in water homogenised with a Crepaco unit at 270 bar (Example2b) 5e 20% w/w mycoprotein addition using formulation of mycoprotein inwater homogenised with an APV Lab 2000 at 1750 bar (similar to Example2c but Crepaco not used). 5f 20% w/w mycoprotein addition usingformulation of mycoprotein in water, homogenised with an APV Lab 2000 at1750 bar (similar to Example 5e but higher pressure used). 5g Dessertprepared from reconstituted mycoprotein and skim milk spray driedpowder, so as to give an equivalent of 20% w/w native paste in thefinished product. Powder prepared using a Crepaco homogeniser at 270 baras pre-treatment. 5h Dessert prepared from reconstituted mycoprotein andskim milk spray dried powder, so as to give an equivalent of 20% w/wnative paste in the finished product. Powder prepared using an APV Lab2000 homogeniser at 1750 bar as pre-treatment.

[0140] All desserts were prepared as having finished product fat levelsof 4.5% w/w and 31% w/w total solids. A summary of the ingredients isprovided in Table 9. TABLE 9 Skim Mycoprotein/ milk Glucose PalmStabiliser protein Water powder syrup Sugar oil Emulsifier Batch No used% w/w % w/w % w/w % w/w % w/w % w/w 5.1 5a 69 9 5 12 4.5 0.5 5.2 5b 63.814.2 5 12 4.5 0.5 5.3 5c 69 9 5 12 4.5 0.5 5.4 5d 69 9 5 12 4.5 0.5 5.55e 69 9 5 12 4.5 0.5 5.6 5f 69 9 5 12 4.5 0.5 5.7 5g 10.4# 3.6 5 12 4.50.5 5.8 5h 10.4# 3.6 5 12 4.5 0.5

[0141] The homogenised dispersion of mycoprotein in water (orreconstituted powder) was heated to 50° C. along with the dryingredients, glucose syrup and oil. This heated mix was then mixed usingthe Silverson at 8000 rpm, allowing the temperature to increase to 80°C. and holding for 30 seconds prior to rapid cooling to below 10° C.This mix was then ‘aged’ for four hours before whipping and freezingusing a Gaggio laboratory ice cream maker.

[0142] Samples of each dessert were evaluated to assess the geometry ofthe mycoprotein filaments contained therein and the results are providedin Table 10. TABLE 10 Standard Mean deviation Median Batch No (um) (um)(um) 5.3 23.5 42.5 11.3 5.4 16.0 22.0 11.3 5.5 15.6 15.2 11.3 5.6 17.517.8 12.9 5.7 22.2 30.1 12.1 5.8 19.2 17.7 13.7

[0143] The desserts prepared were evaluated by a panel of assessorstrained in sensory descriptive analysis as for Example, 4 above. The rawscores obtained were converted into a principal components plot which isprovided in FIG. 2.

[0144] Acceptability scores for the desserts are shown in Table 11a on ascale wherein 0 represents “acceptable no defects” up to 3 whichrepresents “unacceptable”. Table 11 shows each to have a score of lessthan 1 and, therefore, each is “acceptable”. TABLE 11 Example No Score5a 0 5b 0 5c 0.1 5d 0.4 5e 0.4 5f 0.2 5g 0.9 5h 0.2

[0145] As will be appreciated, the mycoprotein replaces fat in thedessert and yet the eating quality of the dessert is acceptable. Thus,the mycoprotein appears to act as a fat mimetic.

[0146] Additionally, referring to FIG. 2, the controls (Examples 5a and5b) are separated from those containing mycoprotein chiefly by speed ofmelt (in the mouth). Thus, the mycoprotein appears to affect thefreeze-thaw characteristics of the dessert.

[0147] As for the yoghurt, the mycoprotein paste content in the dessertswas 20% w/w and/or the desserts included 5% w/w of paste solids. Thenutrient levels may be calculated based on details in Table 7b on thebasis of, for example two conventional scoops (about 150 ml or 100 g).

[0148] Preparing desserts in the manner described enables advantageouslyhigh levels of important nutrients to be supplied whilst not affectingsignificantly the eating quality.

EXAMPLE 6 Preparation and Evaluation of Flavoured Milk Drinks

[0149] Seven batches of flavoured milk drink were prepared such that amycoprotein paste content of 18.75% w/w was present in the finalproduct. This concentration delivers about 4.70% w/w of paste solids.The seven batches varied from one another in using various hyphal aspectratios and/or dispersion rheologies (based on the results in Example 1)and some were made using dried product produced as described in Example3.

[0150] Details of the batches and particularly the presentation ofmycoprotein in the batches are provided in Table 12. TABLE 12 Example NoDescription 6a Control using skim milk (no mycoprotein) 6b 18.75% w/wmycoprotein addition using formulation of mycoprotein in skim milkdispersed by Silverson mixing (Example 2a) 6c 18.75% w/w mycoproteinaddition by using formulation of mycoprotein in skim milk, andhomogenised with a Crepaco unit at 270 bar (Example 2d) 6d 18.75% w/wmycoprotein addition by using formulation of mycoprotein in skim milk,homogenised with an APV Lab 2000 at 750 bar (similar to Example 2c butCrepaco not used). 6e Flavoured milk drink prepared from reconstitutedmycoprotein and skim milk spray dried powder, so as to give anequivalent of 20% w/w native paste in the finished product. Powderprepared using a Crepaco homogeniser at 270 bar as pre-treatment. 6fFlavoured milk drink prepared from reconstituted mycoprotein and skimmilk spray dried powder, so as to give an equivalent of 18.75% w/wnative paste in the finished product. Powder prepared using an APV Lab2000 homogeniser at 1750 bar as pre-treatment. 6g 18.75% w/w mycoproteinby mixing mycoprotein in skim milk using a Stefan mixer then homogenisedon a dairy homogeniser at 200 bar and then processed on a UHT plant at140° C. for 4 seconds then cooled at 5° C. and packed into 250 ml TetraPaks ™ cartons.

[0151] A summary of the ingredients in the milk drinks is provided inTable 13. TABLE 13 Skim Skim Milk Milk Flavour Paste/spray Skim withwith and Batch Mycoprotein/ dried powder Milk Paste powder SugarStabiliser colour Water No protein used % w/w % w/w % w/w % w/w % w/w %w/w % w/w % w/w 6.1 6a 0 93.75 0 0 6 0.03 0.24 0 6.2 6b 0 0 93.75 0 60.03 0.24 0 6.3 6c 0 0 93.75 0 6 0.03 0.24 0 6.4 6d 0 0 93.75 0 6 0.030.24 0 6.5 6e 9.04 0 0 2.41 6 0.03 0.24 82.28 6.6 6f 9.04 0 0 2.41 60.03 0.24 82.28 6.7 6g 0 0 93.75 0 6 0.03 0.24 0

[0152] Batch numbers 6.1 to 6.4 were prepared by adding sugar,stabiliser, colour and flavour to either skim milk (batch number 6.1) orskim milk and paste (batch numbers 6.2 to 6.4). The mixtures were thenheated up to 95° C., held for 1 minute and then cooled to less than 10°C.

[0153] Batch numbers 6.5 and 6.6 were prepared by reconstituting theskim milk and paste powder in water then adding sugar, stabiliser,colour and flavour. The mixtures were then heated up to. 95° C., heldfor 1 minute and then cooled to less than 10° C.

[0154] Batch number 6.7 was prepared by mixing mycoprotein in skim milkusing a Stefan mixer, homogenising the mixture using a diary homogeniserat 200 bar, adding sugar, stabiliser, colour and flavour and thenprocessing on a UHT plant at 140° C. for 4 seconds, followed by coolingto 5° C. and packing into 250 ml Tetra Paks™ cartons.

[0155] The milk drinks were assessed by a panel as described in thepreceding examples. Results are shown in Table 14a. TABLE 14a Batch NoDrinking Quality 6.1 Thin body lacking in creaminess; good colour andflavour. 6.2 Thick pulpy texture; good colour and flavour. 6.3 Not aspulpy as Batch No. 6.2; good colour and flavour. 6.4 Good thick smoothtexture; creamy; good colour and flavour. 6.5 Similar to batch no. 6.3but lacking slightly in body. 6.6 Similar to batch no. 6.4 but lackingslightly in body. 6.7 Initially good creaminess, colour and flavouralthough on storage, went very thick and pulpy and started to separate.The sample was too thick which affected seals on the TetraPack ™ cartonand meant that the product had to be stored at below 5° C. and had ashorter shelf life compared to that of UHT milk products.

[0156] The mycoprotein replaces fat in the drink and the eating qualityis still acceptable. Thus, the mycoprotein appears to act as a fatmimetic.

[0157] The mycoprotein paste content in the drinks was 18.75% w/w and/orthe drinks included 4.70% w/w of paste solids. The nutrient levels maybe calculated based on details in Table 7b.

[0158] Preparing drinks in the manner described enables advantageouslyhigh levels of nutrients to be supplied whilst not affectingsignificantly the eating quality.

EXAMPLE 7 Preparation and Evaluation of Non-Dairy Milk Alternative usingMycoprotein

[0159] Dry ingredients were mixed together and dispersed with oil intowater using a Silverson mixer at about 8000 rpm for 10 minutes. Theresultant mix was heated in a a bain-marie to 90° C. for 5 minutes andthen cooled to 4° C. with further shearing using a Silverson mixer againat 8000 rpm for 10 minutes. The dispersion was then homogenised using anAPV Lab homogeniser at 1000 bar. The formulation used is shown below:Ingredient % w/w Sucrose 1.000 Frozen mycoprotein paste 10.000 SunflowerOil 1.500 Genupectin YM-100-L 0.325 Viscarin GP 2050 0.025 Water to100.000

[0160] The product was evaluated by trained assessors alongsidecommercially available non-dairy milk alternatives and was found toperform at parity in terms of texture but with superior flavour deliverydue to the inherently bland taste profile of mycoprotein. This is asignificant product advantage. The product may address the problem oflactose intolerance whilst not being soy protein based.

EXAMPLE 8 Preparation and Evaluation of Low Fat Spreads

[0161] A low fat spread is a water in oil emulsion where the oil phaseis the continuous phase and the water phase is the dispersed phase,wherein an emulsifier or emulsifiers is/are used to prevent the twophases from separating.

[0162] Preparation of Water Phase

[0163] This comprised the following: % w/w Mycoprotein paste & BMP 58.39solution Salt 1.5 Modified Starch (National 1.5 Starch Coarse InstantClear Jel) Potassium sorbate 0.1 Butter flavour 2807 0.01

[0164] The paste and BMP solution comprised the following: % w/wButtermilk BMP Solution 65 Mycoprotein paste 35

[0165] The buttermilk solution comprised the following: % w/w Water 96.5Buttermilk powder  3.5

[0166] The buttermilk powder was added to water to reconstitute it andprovide the buttermilk (BMS) solution. Mycoprotein paste was added at35% w/w to the buttermilk solution and the combination was left for 30minutes before being homogenised at 200 Bar using a Gaulin dairyhomogeniser. Thereafter, the mixture was heated up to 55° C. and theother components of the water phase were added using an Ytron mixerwhich is arranged to achieve emulsification of the oil and water phases.

[0167] Preparation of Oil Phase

[0168] This comprises the following: % w/w Oil blend (Grinstead PS209)38.99 Dimodan OT 0.6 Pectin Grinsted PS209 0.4 Beta carotene 0.002Butter flavour 2822 0.01

[0169] The oil blend was heated to 50° C. and blended with the otheringredients to prepare the oil phase.

[0170] Preparation of Low Fat Spread

[0171] The oil phase was added to an emulsion tank and the water phasewas added slowly thereto. The product was processed using a KrepacoScrape Surface Heat Exchanger using three barrels. The emulsion washeated to 80° C., cooled to 50° C., thereafter cooled to 10° C. and pinworked. The low fat spread was then collected in tubs.

[0172] The spread was found to have a slightly open coarse texture; themelt down was very good; the spreadability and flavour release weregood.

[0173] The spread prepared has a mycoprotein paste content of 20% w/wwhich delivers about 4% w/w of paste solids. The nutrient levels may becalculated based on details in Table 7b.

[0174] Table 15 details nutrient levels supplied by mycoprotein in two10 g servings of the spread at various paste inclusions.

[0175] Preparing low fat spread in the manner described enablesadvantageously high levels of important nutrients to be supplied whilstnot affecting significantly the eating quality.

[0176] The reader's attention is directed to all papers and documentswhich are filed concurrently with or previous to this specification inconnection with this application and which are open to public inspectionwith this specification, and the contents of all such papers anddocuments are incorporated herein by reference.

[0177] All of the features disclosed in this specification (includingany accompanying claims, abstract and drawings), and/or all of the stepsof any method or process so disclosed, may be combined in anycombination, except combinations where at least some of such featuresand/or steps are mutually exclusive.

[0178] Each feature disclosed in this specification (including anyaccompanying claims, abstract and drawings), may be replaced byalternative features serving the same, equivalent or similar purpose,unless expressly stated otherwise. Thus, unless expressly statedotherwise, each feature disclosed is one example only of a genericseries of equivalent or similar features.

[0179] The invention is not restricted to the details of the foregoingembodiment(s). The invention extend to any novel one, or any novelcombination, of the features disclosed in this specification (includingany accompanying claims, abstract and drawings), or to any novel one, orany novel combination, of the steps of any method or process sodisclosed.

1. A method of preparing an aqueous formulation of edible fungi, themethod comprising providing a mixture which includes edible fungi in anaqueous liquid and subjecting the mixture to a size reduction process inorder to produce an aqueous formulation comprising edible fungalparticles having a dimension in a first direction of less than 200 μm,wherein said dimension in said first direction is a maximum dimension ofsaid particles.
 2. A method according to claim 1, wherein said ediblefungi comprises filamentous fungus and the edible fungi used in themethod includes at least 80 wt % of fungal mycelia. 3 A method accordingto claim 1 or claim 2, wherein said edible fungi is selected from fungiimperfecti. 4 A method according to any preceding claim, wherein saidedible fungi comprise cells of a Fusarium species. 5 A method accordingto any preceding claim, wherein edible fungi in said mixture prior tosaid size reduction process have a maximum dimension in a firstdirection which is a maximum dimension of particles of said ediblefungi, of at least 400 μm. 6 A method according to any preceding claim,wherein said mixture includes at least 3% w/w and less than 20% w/w ofsaid edible fungi on a dry matter basis. 7 A method according to anypreceding claim, wherein said aqueous liquid comprises water havingdissolved and/or suspended solids. 8 A method according to any precedingclaim, wherein said mixture is prepared by contacting said edible fungiand said aqueous liquid wherein said edible fungi are in the form of apaste which comprises at least 10% w/w edible fungi on a dry matterbasis. 9 A method according to any preceding claim, wherein the numberaverage of first dimensions of fungal particles produced in the methodis less than 200 μm. 10 A method of preparing an aqueous formulation ofedible fungi, the method comprising providing a mixture which includesedible fungi in an aqueous liquid and subjecting the mixture to a sizereduction process in order to produce an aqueous formulation comprisingedible fungal particles having an average aspect ratio of less than 70.11. An aqueous formulation of edible fungi prepared according to any ofclaims 1 to
 10. 12. An aqueous formulation of edible fungi, theformulation comprising edible fungal particles having a dimension in afirst direction of less than 200 μm wherein said dimension in said firstdirection is a maximum dimension of said particles and/or an aspectratio of less than 70 in an aqueous liquid.
 13. A formulation accordingto claim 12, which includes at least 3% w/w of said edible fungi on adry matter basis and less than 20% w/w of said fungi.
 14. A formulationaccording to claim 12 or claim 13, said formulation including 0-15% w/wmilk solids on a dry matter basis.
 15. A method of preparing driedparticles of edible fungi, the method comprising removing water from anaqueous formulation as described in any of claims 11 to 14 and isolatingdried particles of said edible fungi.
 16. A method according to claim15, wherein water is removed in the method by spray drying the aqueousformulation.
 17. Dried particles comprising edible fungi prepared in amethod according to claim 15 or claim
 16. 18. Dried particles comprisingedible fungi per se.
 19. Particles according to claim 17 or claim 18,wherein the number average of dimensions of fungal particles in a firstdirection wherein said first dimension is a maximum dimension of theparticles is less than 50 μm.
 20. The use of an aqueous formulationcomprising edible fungi or dried particles comprising edible fungi asdescribed in any of claims 11 to 14 or 17 to 19 in the preparation of afoodstuff.
 21. A method of preparing a foodstuff, the method comprisingcontacting an aqueous formulation comprising edible fungi or driedparticles comprising edible fungi as described in any of claims 11 to 14or 17 to 19 with one or more other ingredients of said foodstuff.
 22. Amethod according to claim 21, wherein the amount of said aqueousformulation or dried particles of said edible fungi is selected suchthat, in the prepared foodstuff, there is at least 2% w/w and less than10% w/w of edible fungi on a dry matter basis.
 23. A method according toclaim 21 or claim 22, the method including contacting the edible fungiwith milk or milk powder.
 24. A method according to any of claims 21 to23, wherein the foodstuff prepared is a dessert, milk drink or low fatspread.
 25. A foodstuff which includes edible fungal particles having adimension in a first direction of less than 200 μm wherein saiddimension in said first direction is a maximum dimension of saidparticles and/or an aspect ratio of less than
 70. 26. The use of anedible fungus in the preparation of a foodstuff for human consumption,for treatment of joint mobility disorders; for reducing fat uptake; forlowering cholesterol; for immune function stimulation; as a pre-bioticand/or for affecting satiety.
 27. A method of preparing a foodstuffhaving at least 300 mg of N-actylglucosamine per 100 gm of foodstuff andat least 600 mg of β-glucan per 100 gm of foodstuff, the methodcomprising contacting an aqueous formulation comprising edible fungi ordried particles comprising edible fungi as described in any of claims 11to 14 or 17 to 19 with one or more other ingredients of said foodstuff.28. A method, and aqueous formulation, dried particles, a use and afoodstuff, each being independently as herebefore described withreference to the examples.